Ingredients
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1 1/2 tablespoons
extra-virgin olive oil
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1 cup
chopped onion
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1/2 cup
chopped carrot
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1 tablespoon
minced fresh garlic
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1/2 teaspoon
freshly ground black pepper
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1/4 teaspoon
salt
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1
thyme sprig
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3 cups
fat-free, lower-sodium chicken broth
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1
(14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, undrained
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1/2 cup
uncooked orzo (rice-shaped pasta) or pastina (tiny star-shaped pasta)
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5 ounces
green beans, cut into 1-inch pieces (about 1 cup)
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1 cup
shredded skinless, boneless rotisserie chicken breast
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2 ounces
fresh Parmesan cheese, grated (about 1/2 cup)
Preparation
Heat a Dutch oven over medium-high heat. Add oil to pan;
swirl to coat. Add onion and next 5 ingredients (through thyme) to pan;
sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add pasta and
beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese.
Discard thyme.
